Double Chocolate Coconut Zucchini Cake

Double Chocolate Coconut Zucchini Cake – Zucchini cakes like this double chocolate coconut version, zucchini breads and muffins are a fantastic way to get the non-veggie eaters to enjoy zucchini without a challenge. They likely won’t even know zucchini is in this cake. I’ve never been one to hide food from my children. However, I do love getting them to try a dessert with a “secret” ingredient. The fun part is watching the looks on their faces when they realize what’s in one of their favorite desserts and how tasty it can be.

The zucchini adds nutrition to this chocolate indulgence without taking over the flavor of the chocolate and coconut combination. If you’re not a coconut fan, this cake can also be made without it with no other adjustments needed. It’s rich and decadent and you’ll feel a little less guilty eating a vegetable with your dessert.

Add the wet to the dry ingredients stirring with a spatula by hand until fully moistened. Toss 1 1/2 cup of milk chocolate chips with 1 Tbsp of all purpose flour. Add the grated zucchini, flour coated chocolate chips and coconut to the batter. Mix by hand until combined.

Spread the batter into the bundt pan or loaf pan. Bake for 40 minutes or until a toothpick inserted into the center shows moist crumbs. If baking in a loaf pan it may take longer to bake. Cool then drizzle with chocolate glaze. Yield: 16 slices

Glaze: Melt the remaining 1/2 cup milk chocolate chips with 1/4 cup heavy cream in the microwave. Melt in 20 second increments stopping to stir each time. Repeat until completely smooth. Drizzle over the cooled cake, slice and serve at room temperature.

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,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.